I don't mind it chewy or crispy, but the wife wants it to shatter when you drop it, and that's just too crispy for me. My preference is crispy enough for it to break when you bit it but still have a line of chewy fat on the outside.
I actually prefer British bacon after spending almost 5 years of my life there, you get a meaty bite with chewy fat on the top part and a crispy little tail on the bottom.
Weber Smoky Mountain 18” and 22”
DigiQ fan controller (WSM 22” has the attachment)
Nexgrill 6 burner gas grill (replaced original grates with GrillGrate grates)
Masterbuilt gas smoker
Turkey fryer (2)
Maverick ET-732 (2)
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
I prefer chewy but I like crispy as well. I think it depends a bit on the type of bacon as well. Good quality thick sliced bacon should be chewy. Cheap thin sliced bacon should be crispy.
Single layer thick sliced on foil on a sheet pan. Baked in oven at 330f for 45-60 minutes until is is tender but crispy. If I get it right it crunches but is still chewy but not hard. It sort of falls apart with little pressure and melts in your mouth.
Comment